Tomato Corn Salad
Yield: 8-12 servings
This recipe for tomato corn salad combines seasonal corn and tomatoes with onion and fresh herbs to make the best summer side salad. Courtesy of Verrill Farm in Concord, MA.
- 6 ears of corn, cut off the cobb
- 1 onion, diced
- 1 red pepper, diced
- 2 tablespoons Italian parsley
- 12 basil leaves, chopped
- 2 tomatoes, diced
Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.